About a month age I thought I would try to make some bacon. I picked up the Charcuterie book by Michael Ruhlman and Brian Polcyn. I followed there advice and made some bacon. My wife thought it was the best she had tasted. My take, a little too salty. So a week ago I picked up another pork belly and try again. After curing with a salt mixture for a week in the refrigerator, I took it out, rinsed off the salt and soaked it for an hour. Then into the smoker. Sorry but I didn't have any beginning pics, but here are the results. This batch was very good and not near as salty!